serves 7
You might need to buy:
- cranberry juice cocktail
- water
- wooden ice-cream sticks
Not tried.
You might need to buy:
- chocolate graham cracker
- butter
- milk
- flour
- sugar
- vanilla
- chopped finely hazelnuts
You might need to buy:
- cocoa
- milk
- large marshmallows
- cocoa
102 cookies
You might need to buy:
- shortening
- grated orange rind
- orange juice
- Orange Glaze:
- grated orange rind
- orange juice
- vanilla extract
You might need to buy:
- shortening
- mashed cooked carrot
- flaked coconut
- Orange Frosting:
- sifted powdered sugar
- fresh grated orange rind
ready in about 20 minutes
You might need to buy:
- rhubarb
- sm pkg sugar-free strawberry jello
- splenda
- water
You might need to buy:
- lg. mcintosh apples cored
- lemon juice
- brown sugar
- instant oatmeal mix or rolled oats
- nutmeg
- ground cinnamon
- tbs. butter cut into pieces
- dulce de leche ice cream or other
- whipped cream
Makes 2 dozen cookies
You might need to buy:
- sugar
- cocoa powder
- eggs
- pure vanilla extract
- all-purpose flour
- baking powder
- Powdered sugar for garnish
From Lisa Zaytoun of Raleigh
You might need to buy:
- powdered sugar
- eggs
- fresh lemon juice
- zest of 1 lemon
- little sprinkle of cinnamon
- gelatin powder
- vanilla extract
- cream cheese
- heavy cream
- homemade or local strawberry jam
I use splenda in with rhubarb and also cinnamon with the rhubarb and no walnuts in topping also I do not add cornstarch or water to rhubarb
ready in about an hour;
serves 6
You might need to buy:
- Place rhubarb in an 8×8 pan or divide between 6 ramekins.
- CRISP TOPPING
- adapted from Fresh with Anna Olson
- flour
- rolled oats
- cinnamon
- salt
- chopped walnuts
- Bake at 350ºF for 45 min or until rhubarb is cooked through and filling is bubbly.
- vanilla
- water
- cornstarch
- sugar
- RHUBARB FILLING
- Rhubarb Crisp